Why I Love This Recipe
- Festive—peppermint brownies are beautiful and festive and always a hit at holiday parties.
- Easy—I love bar recipes like this that don’t require baking multiple batches (like cookies).
- Adaptable—Lots of fun twists you could make to the recipe, like adding mini marshmallows, crushed nuts on the top, or drizzle with white chocolate glaze.
How to Make Peppermint Brownies
Bake Brownies: We love this homemade recipes, made with real chocolate, but any brownie recipe or box brownie mix will work!
Make Peppermint Frosting: Combine powdered sugar, butter, peppermint extract, milk, and food coloring until light and fluffy. Spread over cooled brownies.
Add Toppings: Place chocolate chips in a bowl in microwave then melt. Drizzle on top of the brownies with peppermint frosting. Crush candy canes and sprinkle on top of these easy peppermint brownies. Enjoy!
Make Ahead and Freezing Instructions
To Make Ahead: The peppermint frosting can be made up to 2 days ahead of time then stored in the fridge in an airtight container. Allow it to come to room temperature before spreading.To Freeze: Peppermint brownies can be frozen frosted, or unfrosted. Store in freezer safe container or bag for up to 3 months.
Peppermint Brownies (Christmas Brownies)
Servings 24
- 4 ounces unsweetened baking chocolate
- 1 cup butter (2 sticks)
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 cups powdered sugar
- 3 Tablespoons butter , softened
- 1 teaspoon peppermint extract
- 1 Tablespoon milk
- drop of red food coloring (optional, to make it pink)
- 1 cup chopped high quality semi-sweet chocolate (or Guittard or Ghirardelli chocolate chips)
- 4-5 candy canes , crushed
Preheat oven to 350 degrees F. Line a 9×13 pan with parchment, or spray with nonstick cooking spray.
Melt chocolate: Roughly chop the chocolate baking squares and place them in a microwave-safe bowl. Cut the butter into tablespoon pieces and place in the bowl with the chopped baking chocolate. Melt the chocolate and butter in 30 second intervals, stirring in between, until melted and smooth. Set aside.
Wet ingredients: In another bowl, beat eggs for about 3 minutes until frothy. Add the sugar and vanilla and beat. Add melted chocolate mixture that you set aside.
Combine flour and baking powder and gently stir into the brownie batter just until combined. Pour batter into prepared 9×13 pan.
Bake for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
Peppermint Frosting: Combine all frosting ingredients and beat until light and fluffy. Add a little bit more milk to thin the frosting if needed. Gently spread the frosting over the cooled brownies.
Chocolate Glaze: Place chocolate chips in a microwave-safe bowl and cook in 30 second intervals, stirring after each time, until smooth. Drizzle the chocolate over the brownies and sprinkle crushed candy canes on top.
Notes
Make Ahead Instructions: Peppermint frosting can be made days ahead of time, stored in the fridge in an airtight container. Allow to come to room temperature before using.
Freezing Instructions: Peppermint brownies can be frozen frosted or unfrosted, in a freezer safe container or bag for up to 3 months.
Nutrition
Calories: 288kcal, Carbohydrates: 37g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 56mg, Sodium: 95mg, Potassium: 105mg, Fiber: 2g, Sugar: 29g, Vitamin A: 330 IU, Calcium: 24mg, Iron: 2mg
